Category: Appetizers | Servings: 4 | Prep Time: 15 minutes | Cook Time: 20 minutes
This Roasted Eggplant and Red Pepper Dip blends smoky eggplant and sweet red bell pepper with PizzaOlio Infused Olive Oil and Sun-Dried Tomato Barrel Aged Balsamic for rich, bold flavor. Seasoned with Miscuglio Dried Herb Blend and Rosemary Infused Sea Salt, it’s the perfect savory dip for snacks or entertaining. Easy, flavorful, and totally crave-worthy!
Ingredients
- 1 Eggplant
- 1 Large Red Bell Pepper
- ½ Large Yellow Onion, chopped
- 2 tsp PizzaOlio Infused Olive Oil
- 2 Tbsp Sun-Dried Tomato Barrel Aged Balsamic
- 2 tsp Miscuglio Dried Herb Blend
- 1 tsp Rosemary Infused Sea Salt
Directions
- Preheat the oven to broil on high. Cut the eggplant in half lengthwise and scoop out the seeds.
- Arrange the eggplant halves (cut side up), chopped onion, and whole red bell pepper on a baking sheet. Drizzle with 2 tsp PizzaOlio Infused Olive Oil.
- Broil, turning the bell pepper occasionally, until the eggplant is soft and the pepper skin is blackened, about 5–10 minutes. Remove from the oven and cover the tray with foil. Let it steam for 10 minutes.
- Peel and seed the bell pepper. Scoop the eggplant flesh from its skin.
- In a food processor, combine the eggplant, bell pepper, onion, Sun-Dried Tomato Barrel Aged Balsamic, Miscuglio Dried Herb Blend, and Rosemary Infused Sea Salt. Blend until smooth.
- Serve with fresh veggies, crackers, naan, or bread. Enjoy!
